High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (119F – Hot Holding) in warm water bath sitting on top of pan in steam table, per employee hollandaise was made approximately 1.75 hours prior, water changed out and pan placed on grill on cook line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-03-11: hollandaise (109F – Hot Holding) in bottles warm water bath sitting on counter next to steam table, per employee they have been sitting there for approximately 2 hour, employee put bottles in steam table. **Admin Complaint** **Corrective Action Taken**